chicken ropa vieja recipe

Written ByJenny Smyth Posted on
chicken ropa vieja recipe
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The Best chicken ropa vieja recipe

I’ve been making chicken ropa vieja for my family for years, and it’s always a hit. This Cuban dish is a staple in our household, and I love it because it’s so easy to make and can be served with a variety of sides.

The recipe consists of shredded chicken cooked in a rich tomato-based sauce, which is flavored with spices and herbs like cumin, oregano, and cilantro. The best part about this dish is that it’s incredibly versatile – you can serve it over rice, with some crusty bread, or even as a filling for tacos or empanadas.

My kids love helping me make the sauce from scratch, and they always get excited when they see the finished product on the table. We like to make this recipe for special occasions like birthdays or holidays, but it’s also a great option for a quick weeknight dinner.

Plus, the leftovers are just as tasty the next day, making this recipe perfect for meal prep. One of the things I appreciate about this recipe is that it’s relatively healthy – we use lean chicken breast and plenty of vegetables in the sauce.

I also love that it’s a great way to get my kids to eat more veggies – they don’t even notice them when they’re mixed in with all the flavorful sauce.

Chicken Ropa Vieja

Chicken Ropa Vieja

4.5 from 829 votes

A flavorful twist on the classic Cuban dish, this shredded chicken ropa vieja is simmered in a savory tomato and pepper sauce. It is a hearty and satisfying meal that is perfect for a weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 1/2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) can tomato sauce
1/2 cup dry white wine or chicken broth
2 bay leaves
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Season the chicken breasts evenly with salt and pepper.
2Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
3Add the chicken and cook for 5 to 7 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F.
4Transfer the chicken to a plate and set aside.
5Reduce the heat to medium and add the sliced onion, red bell pepper, and green bell pepper to the same skillet.
6Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened and lightly browned.
7Add the minced garlic, cumin, and oregano, and cook for 1 minute until fragrant.
8Pour in the tomato sauce and white wine (or chicken broth), and add the bay leaves.
9Stir to combine, scraping up any browned bits from the bottom of the pan.
10Bring the sauce to a simmer over medium heat, then reduce the heat to low.
11Return the cooked chicken to the skillet, nestling it into the sauce.
12Cover and simmer on low heat for 15 to 20 minutes, allowing the flavors to meld and the chicken to become tender.
13The sauce should thicken slightly.
14Remove the skillet from the heat.
15Using two forks, shred the chicken directly in the sauce, mixing well to coat all the shreds.
16Discard the bay leaves.
17Stir in the chopped cilantro and serve immediately over rice or with warm tortillas.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Two forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 38g

📝Notes

For a deeper flavor, use chicken thighs instead of breasts. The dish can be made a day ahead and reheated gently on the stovetop.

Watch Video Of How Chicken Ropa Vieja Works

This chicken ropa vieja is one of those recipes that works for almost any occasion, whether it is a busy Tuesday dinner or a relaxed weekend gathering with extended family. The flavors are familiar but exciting, and the dish comes together with minimal effort. I always feel confident bringing this to a potluck or serving it at home because everyone seems to enjoy it.

For storage, let the dish cool completely before transferring it to a container with a tight lid. It keeps well in the fridge for up to four days, and the sauce actually gets better as it sits. To reheat, add a little broth or water and warm it gently on the stove or in the microwave.

You can also freeze it for up to three months. Thaw overnight in the fridge before reheating. Serve it over rice, in tacos, or alongside fried plantains for a complete meal that never disappoints.

❓ Frequently Asked Questions About Chicken Ropa Vieja

Q: What is chicken ropa vieja?

Chicken ropa vieja is a traditional Cuban dish made by shredding cooked chicken and simmering it in a rich tomato-based sauce flavored with spices and herbs.

Q: What type of chicken should I use for this recipe?

You can use either boneless, skinless chicken breasts or thighs – whichever you prefer will work well in this recipe.

Q: Can I make this recipe in advance?

Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: How do I reheat the leftovers?

You can reheat the leftovers by simmering them on low heat on the stovetop or by microwaving them until warmed through.

Q: Can I serve this recipe as a main dish or as an appetizer?

This recipe works well as either a main dish or an appetizer – you can serve it over rice or with some crusty bread to mop up the flavorful sauce.

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